PENGARUH SUHU PERENDAMAN DAN WAKTU PEMASAKAN TERHADAP KARAKTERISTIK AQUAFABA KACANG KEDELAI SEBAGAI PENGEMULSI PADA MAYONES VEGAN

RAMA, FREA JANITRA and Wijaya, Agus (2022) PENGARUH SUHU PERENDAMAN DAN WAKTU PEMASAKAN TERHADAP KARAKTERISTIK AQUAFABA KACANG KEDELAI SEBAGAI PENGEMULSI PADA MAYONES VEGAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of soaking temperature and cooking time of soybeans on physical and chemical characteristics of aquafaba and its application on vegan mayonnaise. The experiment was designed as a Factorial Completely Randomized Design with two treatment factors and all experiment was carried out in triplicates. The first factor was soaking temperature (4 ± 2 °C and 30 ± 2 °C) and the second factor was cooking time (60, 75, and 90 minutes). The observed parameters on aquafaba were viscosity, emulsion capacity, emulsion stability, water content, and pH value, while parameters on mayonnaise were viscosity, emulsion stability, water content, and pH value. The results showed that the soaking temperature treatment and the interaction between the two factors significantly affected the viscosity, emulsion capacity, emulsion stability, water content in the aquafaba sample, and the viscosity in the mayonnaise sample; on the other hand, cooking time had significant effect on viscosity, emulsion capacity, emulsion stability, water content in aquafaba samples, as well as viscosity and emulsion stability in mayonnaise samples. Based on physical and chemical characteristics of soybean aquafaba, the best treatment was A1B3 treatment (4 ± 2 °C, 90 minutes) with score of viscosity (85.47 cP), emulsion capacity (76.69 %), emulsion stability (74.34 %), water content (92.56 %), and the pH value (5.99). The application of soybean aquafaba as emulsifier in vegan mayonnaise in A1B3 treatment (4 ± 2 °C, 90 minutes) obtained score of viscosity 88,200.00 cP, emulsion stability 91.27%, water content 14.33%, and pH value 4.39.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Aquafaba, Kacang Kedelai, Emulsi, Mayones Vegan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Frea Janitra Rama
Date Deposited:	19 Jul 2022 06:31
Last Modified:	19 Jul 2022 06:31
URI:	http://repository.unsri.ac.id/id/eprint/74149

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